Servings: 12  |  Prep time: 10 mins  |  Cook time: 4 hours

Nutritional information: (average serve)

  • Calories: 213
  • Protein: 22.1g
  • Carbs: 1.8g
  • Fat total: 13.2g


3 lb (approx. 1.36kg) Beef brisket or chuck roast (trimmed and cut into 2 inch chunks)
1/2 cup Beef broth (or chicken broth)
2 medium Chipotle chilies in adobo (including the sauce, about 4 tsp) (try La Costena)
5 cloves Garlic (minced)
2 tbsp Apple cider vinegar
2 tbsp Lime juice
1 tbsp Dried oregano
2 tsp Cumin
2 tsp Sea salt
1 tsp Black pepper
1/2 tsp Ground cloves (optional)
2 whole Bay leaf


Step 1

Combine the broth, chipotle chilies in adobo sauce, garlic, apple cider vinegar, lime juice, dried oregano, cumin, sea salt, black pepper, and ground cloves in a blender (everything except the beef and bay leaves). Puree until smooth.

Step 2

Place the beef chunks in the slow cooker. Pour the pureed mixture from the blender on top. Add the (whole) bay leaves.

Step 3

Cook for 4-6 hours on high or 8-10 hours on low, until the beef is fall-apart tender.


Remove the bay leaves. Shred the meat using two forks and stir into the juices. Cover and rest for 5-10 minutes to allow the beef to absorb even more flavour. Use a slotted spoon to serve.